Biochemical Impacts of Radiation Processing on Grapes and Artichoke Agro Industrial Wastes
Dina M. Seoudi, Nahla S. Hassan, Manal A. Emam, Diaa El-Din H. Farag & Ashraf M. Mounir · International Journal of Biochemistry Research & Review · 2016
Food irradiation is a method of preservation used to extend the shelf life of food products fresh and/or dried, destroy the contaminating harmful pathogens and modify the activity of bioactive compounds present in food materials. Objective: The present study was conducted to test...
Open access
Research Article
10.9734/IJBCRR/2016/28493